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Multi-Flour Miche

Multi-Flour Miche

After reading Khalid post on Miche, it really itches me to bake on myself. I didnt use SFBI formula, instead I followed Jeffrey Hamelman - multi-flour miche to create this beautiful monster.

Mixed Flour Miche

Source

Bread

Total Weight

1847

Serving

1

Weight per Serving

1847

Total Flour

1023

Total Water

846

Total Hydration

82.70%

Multi-grain %

78.49%

Build 1

Build 2

Build 3

Soaker

Final Dough

Add-In

Total

Levain

White Starter (100%)

40

40

Wholewheat Starter

0

Rye Starter

0

Yeast Water Levain (100%)

0

40

Flour

0

Extra-High Protein Flour (>14%)

0

Bread Flour

200

200

AP Flour

0

0

0

0

200

0

200

Wholemeal Flour

0

Wholewheat Flour

103

500

603

Rye Flour

100

100

200

0

203

0

0

0

600

0

803

Liquid

Water

136

690

826

Milk

0

0

Yeast Water

0

0

0

0

136

0

0

0

690

0

826

Others

0

Yeast

0

Salt

18

18

Honey

0

Shortening/vegetable oil

0

0

0

0

0

0

18

0

18

ADD-IN

0

raisins

0

0

0

0

0

0

0

0

0

0

0

Direction

- Autolyse all ingridient (except Salt, Levain and 30G water withheld from first mix )

4h 0m

- Add the rest and Mixed with Pincer Method

- S&F 3 Times @ 30min interval

- Total Bulk Fermentation (dough Temp 69 F)

3h 0m

Second Proof (78F)

1h 50m

Dutch oven bake (covered)

0h 25m

Dutch oven bake (uncovered)

0h 30m

Before Second Proof

Second proof completed

My pot was a little squashie for my miche. part of it was compressed a bit during the bake.

When it fresh from the oven

Crumb Shot take on the third day, its still moist and soft. It definitely has a very good keeping quality. Im gonna bake it a little longer next time, I think I didnt bake it thorough completely in the oven. It kind of cook itself thu.

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